Deviled Quail Eggs


  • 6 slices thin pumpernickel bread
  • ¼ cup creme fraiche
  • 1 tablespoon Dijon mustard
  • 12 quail eggs
  • Coarse salt and freshly ground pepper
  • 1 ounce sevruga caviar
  • Dill sprigs, for garnish

1. Prepare an ice-water bath; set aside. Place quail eggs in a medium saucepan, and cover with several inches of cold water. Cover pan; bring to a boil over high heat. Turn off heat, and let sit 2 minutes, stirring several times to ensure even cooking. Use a slotted spoon to transfer eggs to ice-...

View full recipe at SpringPad


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